Lorrie's Savory Fried Chicken
Some folks might not wish to cook 5 pounds of chicken all at one time, but I have always thought that the effort involved in making a top-notch batch of fried chicken is much more worthwhile if I make a large batch at once. This chicken holds over very well in the refrigerator and is wonderful eaten cold. It also freezes well, so you can serve dinner and then bag the rest for future days when a meal must be produced more quickly. I like to fry the chicken in slices so that it cooks quickly and stays moist, which also makes it excellent for dipping. Try a variety of sauces: honey mustard, barbecue, or Ranch, just to name a few possibilities.
Several years ago at Christmas time, I made 40 pounds of this fried chicken for a holiday open-house party that I catered. It was such a hit that every year after that, I was asked to cater that Christmas party…and every year the one specific request for the menu is that I include the fried chicken!